Meyer Lemon Loaf

• 1 C butter + more for pan (at room temperature)
• 2 Meyer lemons
• 3/4 C granulated sugar
• 2 tsp vanilla bean paste
• 3 large eggs (at room temperature)
• 1 3/4 C all purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt

Lemon Vanilla Glaze

• 6 Tb whole milk
• 1 1/2 C powdered sugar
• 1 Meyer lemon

1. Preheat oven to 350 and place rack in middle. Butter a 9X4 loaf pan and place a piece of parchment inside, leaving extra parchment on each end (for easy removal!).
2. In a large bowl or mixing bowl, place room temperature butter, zest of 2 Meyer lemons, sugar, and vanilla bean paste. Beat on high speed until very light and fluffy (about 6 minutes).
3. In medium bowl, whisk together flour, baking powder, and salt.
4. Add 1/2 the dry mixture to the mixing bowl and mix until just combined.
5. Add milk and mix on low speed until smooth, then add remaining dry ingredients. Do not overmix once flour is added. It will result in a tough end product.
6. Spoon batter into prepared pan and smooth top. Bake 40-55 minutes, until knife inserted comes out clean.
7. While cake is cooling, squeeze juice from 2 Meyer lemons previously zested (you should have about 1/2 C juice).
8. After cake has cooled 15 minutes, poke 15-20 holes on the top with a toothpick. Spoon 1/4 C of the lemon juice over the cake.
9. Let cake cool completely.
10. Once cool, whisk together 1 1/2 C powdered sugar, vanilla bean paste, zest from remaining lemon, and remaining lemon juice. Add more juice, if needed.
11. Drizzle glaze over cooled cake.
12. Let sit at least 10 minutes before serving.

*As seen on Twin Cities Live January 17, 2018

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